Catering For Last-Minute Request

I was trained to work under pressure to meet a deadline at the culinary school. Although it was difficult to keep up in a fast-paced environment, I was able to overcome the hardships through perseverance. At work, my skills are tested  when I get last-minute order for birthday cakes, It is quite a challenge I tell you. Not that I run out of ideas. I have plenty of them. The question is time.  Given the nature of my job, it is not always possible to make what I have pictured in mind in a short period of time.

Simply Irresistible Dessert

Panna cotta is a delightful dessert perfect for any occasion. It's one of the many popular desserts we have on our Sunday brunch menu at the resort. This simple and easy to make recipe can be prepared  in no time. Seriously. All it requires is heating the milk and cream with sugar and vanilla seeds. Add the softened gelatine and voila! You get a great tasting treat!

Dining At The Kitchen

Treating myself to a nice meal is something I look forward to at the end of a busy week. I think  a little pampering is what I deserve after a week's hard work. With my friend gone, I have been eating out solo. I am discovering new places to dine in my favorite hang out place in Chaweng, a short trip on a songtaew (taxi) from where I live.

Just recently, I found a place called The Kitchen, one of the many restaurants at the ground floor of Central Festival Mall. I had walked past it a few times before but it didn't cross my mind to try their food. I only had one meal and I thought  I was missing out on the good stuff all this time. The restaurant is definitely worth another try.

Time For A Break

I can't remember the last time I made chiffon cake.  All I know is that it's been a while but I still remember the exact amount of ingredients to use. How could I forget? It's the type of cake I would most often make while working at a private bakery in Bangkok. Almost two years have passed and it's only recently when I decided to go for chiffon cake instead of sponge cake.

Chiffon cake needs a good quality of meringue to achieve that light and springy texture it is known for. It was a bold move on my part to make it without  practice. I thought I might have lost my meringue making skill after a long break.  Well it turns out I still got it. Yay!

Sprinkles Cookies

Being a baker gives me a chance to unleash my creativity.  I have discovered ways to hone  my baking skills and develop my artistry. It is not easy given my prior career but the repetitive work helps me tackle whatever issues I come across with.

As for turn down treats, I find it challenging to think of  what to serve our in-house guests.  Cookies are well- loved so I am not crossing it off yet from the list of my daily turn down treats.  Making a cookie with the same stuffing could be boring so I came up with the idea of changing the stuffing every now and then. I did some trial and after getting the result I was looking for, I decided to use similar  recipes but add different stuffing in the batter to achieve a new look, taste and texture.